JOIN! 12 Weeks for $1

Smashed Potatoes with Chili-Lemon Vinaigrette

4 Servings

1 hour 20 minutes 25 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

To make these creamy-inside, crisp-outside potatoes, we first boil whole fingerlings or small Yukon Golds, then flatten and roast them in a ripping-hot oven. We took a cue from Mokonuts, a popular Parisian café, and dressed the smashed potatoes with tangy-spicy vinaigrette that nicely accents the potatoes’ starchy, mildly sweet flavor. When boiling the potatoes, begin timing as soon as they’re added to the water. To make ahead, the potatoes can be boiled, smashed, cooled and refrigerated a day in advance; to finish, brush with oil and roast as directed. The vinaigrette can be made in advance except for the chilies, then covered and refrigerated until ready to use; bring to room temperature and add the chilies.




Don’t let the potatoes cool completely before smashing. They are easier to flatten and they hold their shape better when warm.

1 hour 20 minutes

25 minutes active


  • pounds fingerling potatoes or small (1- to 1½-inch) Yukon Gold potatoes

  • 4

    medium garlic cloves, peeled


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Kathy H.
October 19, 2023
Crispy and Creamy!
These potatoes are delicious - crispy and creamy! Followed the recipe as is and they came out perfect.
Mary Ann S.

really, one cup of salt?

Janelle C.

Hi Mary,

It may seem like a lot, but the salt seasons the water for the potatoes (we use a similar method in our José Andrés boiled vegetable recipes: You won't taste it in the final dish.

The Milk Street Team

William H.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

William H.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Peter Chris S.

Are the previous comments for this recipe? There’s only half a cup of salt, not a whole cup, and the recipe doesn’t mention either coriander or cumin.

Lynn C.

Hi Peter Chris -

We do think the comment about the coriander or cumin may have been posted here erroneously. However, the comment about the salt is likely from when our recipes called for Diamond Crystal kosher salt. We've since switched to Morton's coarse kosher which yields about half as much salt by volume due to its grain size.

The Milk Street Team

Jonathan S.

I read the recipe, looked at the photos and they don't match the recipe. You listed jalapeños or Fresno chiles. You showed the jalapeños in the prep photos but it appears you used Fresnos in the last photo. Please clarify.

Lynn C.

Hi Jonathan -

We aren't sure why the prep photo shows jalapeños, but we often photograph the step photos at a different time than the beauty photo for the magazine/cookbook. They aren't necessarily done in succession. It's also possible that the jalapeño photo illustrates a common step for several recipes and, rather than reshoot it with Fresnos, we chose to pick up an existing photo to save time and ingredients. Since the recipe calls for either jalapeños or Fresnos, the photo still applies to the recipe. Hope that helps clear it up!

The Milk Street Team